Wednesday, October 14, 2009

This is my family favorite snack,so made today as Deepavali snack! This is for my own reference and hope helps out who wants to try it out at home. This is so easy if you make the dough consistency right. You can choose the size of the sev / Oma podi as your need - super fine or medium fine. Both ways its delicious and kids would love this very much. We can use this same sev for chaat recipes too!

Oma podi recipe

Raks anandIndianSnacks

Prep Time: 15 mins | Cook time: 20 mins | Makes: 1 & 1/2 cups

Ingredients

Gram four/kadalai mavu

1 cup

Rice flour

1/2 cup

Butter(at room temperature)

1 tblsp

Hot oil

2-3 tblsp

Ajwain/Omam

1/8 cup

Salt

As needed

Oil

for deep frying

Method:

Dry roast omam,just till warm and powder it in the mixer.Then add 1/4 cup water and grind again .Filter this and keep aside.

Sieve gram flour and rice flour together and add salt,butter,hot oil and the omam extract and mix well.

Then add water as needed(careful,needs very less) and mix well,form a sticky dough.

Press through the ompodi/idiyappam press in heated oil(oil should be heated just right,i.e; if you add a pinch of dough it should raise up immediately,dont heat till oil fuming)

Form a circle in the oil and make sure you don’t overlap.

Turn carefully immediately and cook till the bubbles ceases(takes very less time,less than a minute)

Drain in paper towel and repeat the process for rest of the dough.

Notes

If you find it difficult to press through, then sprinkle a little water to loosen the dough.

Keep in an air tight container after cooling down,tastes best from the next day :)